Effect of Different Levels of Protein and Fat on Growth characters and Chemical Composition of Fingerling Beluga (Huso huso L.)

A 3×4 factorial experiment was conducted for 45 days to determine the effects of diets containing different levels of protein and fat on growth of fingerlings Beluga (Huso huso L.1758). Twelve different diets were formulated with 3 levels of protein (45,50 and 55) and 4 levels of oil including fish oil and sunflower oil (0.5 ,4 , 8 and 12). 1260 Beluga fingerlings with an initial body weight (IBW) of 2.2 gram, after adaptation to the experimental conditions, were selected and stocked randomly into 36 fiberglass tanks (100 water volume) at 35 fish per tank, and fed on experimental diets for 45 days. Two ways analysis of variance showed that the percentage of body weight increase (%BWI), specific growth rate (SGR),protein efficiency ratio (PER), food concumpsion ratio, and productive protein value (PPV) content were significantly (P<0.05) affected by different protein and fat levels. Fishes fed on diets No.3 (containing 45% protein and 14 % lipid) and No.8 (containing 50% protein and 17 % lipid) showed the highest increase in body weight percentage, the best specific growth rate, protein efficiency ratio, and lowest food concumption ratio. Besides, the highest productive protein value was observed in diet No.2 (45% protein and 10.5% lipid) and diet No.3 (45% protein and 14 % lipid).Comparison of chemical composition of examined fish corps indicated a significant difference in their protein and lipid contents (P<0.05). However, the composition of the diet, revealed no significant changes on the dry matter and ash content of the body. Based on the findings of the present study 45-50% dietary crude protein is recommended for the optimum growth of Beluga fingerling. Moreover, the rate of needed lipid for optimum growth of fingerling range is from 14 to17 percents.